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What was I thinking? When the lovely Martina asked if I could develop a keto Graham Cracker recipe, I though “Why not?”
There was just one teeny little problem though; here in Australia we don’t have Graham Crackers so I had no idea what they should look or taste like.
So, I called in my US friends and asked them to describe them for me. I then chose the three most popular recipes that I could find and cooked them.
Taking into account all of the similarities between the end results of the baking and the descriptions that I received, I deduced that these keto-friendly graham crackers should be not overly sweet or highly flavoured, but with a kind of malty, cinnamon type flavour.
They should be a study cracker and have fork marks on top. So, I’m desperately hoping that I’ve nailed it with this recipe. Let me know if I nailed it or completely bombed. Regardless, I think these are freaking delicious and will be making them again. Enjoy!
Hands-on Overall
Serving size cracker
Nutritional values (per serving, cracker)
Net carbs1.2 grams
Protein2.1 grams
Fat7.2 grams
Calories78 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs2.2 gramsFiber1 gramsSugars0.8 gramsSaturated fat2 gramsSodium36 mg(2% RDA)Magnesium24 mg(6% RDA)Potassium65 mg(3% EMR)
Ingredients (makes 24 crackers)
Instructions
- Cream the butter and the Swerve until light and fluffy, approx. 5 minutes. This step is really important, so take your time and don’t rush it.
- Combine almond flour, flax meal, salt, baking powder, vanilla and cinnamon in a bowl.
- Add eggs and molasses to the creamed butter and mix until combined.
Note: If you don't have any blackstrap molasses, simply replace the granulated sweetener with any erythritol-based brown sugar substitute.
- Add the dry ingredients and mix on low until a dough forms.
- Cut a piece of silicone paper the size of your baking tray (or two, if your trays are smaller). Place the dough ball on top and cover with a second sheet of silicone paper. Roll out until the dough is about 5 mm/ 0.2" thick.
- Score the dough with a knife, cutting it into squares. You can cut them into 24 regular sized crackers, or up to 40 smaller crackers but like I did. Prick each square with a fork in a repeating pattern. Place the sheet back on top and freeze for about 30 minutes.
- Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove tray from freezer and bake for 10-15 minutes. Remove from the oven and switch oven off. Re-cut the lines in the crackers and move them apart on the tray.
- Return the tray to the cooling oven and leave it there for about 10 minutes. The crackers will crisp up further as they cool.
- Store in a sealed container for up to 14 days, although they will soften slightly towards the end.
Ingredient nutritional breakdown (per serving, cracker)
| Net carbs | Protein | Fat | Calories |
|---|
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.5 g | 23 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Baking powder, gluten-free |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.3 g | 0.2 g | 3 kcal |
| Blackstrap molasses, organic, unsulphured |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Total per serving, cracker |
| 1.2 g | 2.1 g | 7.2 g | 78 kcal |
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